Eat local fish – except when you shouldn’t.
“The closer you are to the water and point of harvest, the less expensive fish will be,” says Cimarusti. “Look for local – every region has its own specialty.” If you’re in the Gulf region, look for snapper, grouper, or redfish. The Pacific Northwest? Salmon or halibut is your choice. Also on the West Coast: Get spiny lobster around the first of October, or wild Dungeness crab and halibut.
On the other hand, you don’t always have to eat locally, he admits. In the long run, it’s still better to eat sustainable and wild fish, even if that means getting it shipped across the country than to eat most farmed and unsustainable local fish.
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